Nutrients and Bioactive Compounds in Peruvian Pacay (Inga feuilleei D.C.)

Area of Science:

• Food Science
• Nutritional Biochemistry
• Ethnobotany

Background:

• Pacay (Inga feuilleei D.C.) is a Peruvian native species with limited documented chemical composition data.
• Existing data primarily relies on the Peruvian Food Composition Table, necessitating further detailed analysis.

Purpose of the Study:

• To compare nutritional profiles of two pacay varieties (Limeña and Corriente).
• To determine the distribution of bioactive compounds across pacay fruit fractions (pulp, seed, peel/mesocarp).
• To assess antioxidant capacity and bioactives within each fruit fraction.

Main Methods:

• Nutritional profiling of pacay fruit varieties and fractions.
• Quantification of bioactive compounds, including total polyphenols, hydroxycinnamic acids, and flavonols.
• Assessment of antioxidant capacity across different fruit parts.

Main Results:

• Significant differences in nutritional composition were observed between pacay varieties and fruit tissues.
• The edible pulp is rich in carbohydrates (84-87%), seeds contain high protein (18-21%), and peels are abundant in fiber (approx. 34%).
• Pacay fractions exhibit high total polyphenol content, particularly the peel (1843 mg GAE/100 g), with seeds showing higher hydroxycinnamic acids and flavonols.

Conclusions:

• Pacay fruit fractions possess distinct nutritional and bioactive profiles.
• The high carbohydrate, protein, fiber, and polyphenol content highlights pacay's potential as a source of functional food ingredients.
• Further research can support the valorization of pacay in food formulations.